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Tapenade is a zippy olive spread that is easy to make and tastes so good with pita chips or fresh veggies.
Tapenade is an absolutely divine olive spread that feels like it should have originated in the Middle East, given how much we love olives! But tapenade proper hails from southern France. This is a delicious spread that’s a great part of mezze as an appetizer or served as a condiment. You can buy tapenade in a jar, but it is simple and so delicious to make your own tapenade using just a handful of ingredients.
What is Tapenade?
A traditional tapenade is a briny and umami-rich olive spread primarily made from olives, capers, and sometimes anchovy fillets, blended together to create a coarse paste. The dish derives its name from the Provenรงal word “tapeno,” which means caper. Tapenade is often associated with different types of olives, such as black olives and green olives like Kalamata olives and Castelvetrano olives (my favorites!). The great thing about it is its flexibility; you can easily customize it based on the olives available at your grocery store.
Homemade olive tapenade offers big flavors, and it is perfect for spreading on crackers, thick-sliced veggies, pr crusty bread. The incorporation of lemon juice and fresh herbs like fresh mint, fresh thyme and fresh parsley adds a bright lift that makes it even more delectable.
Ingredient Notes
To create a great olive tapenade, the quality of the ingredients is key. Here are the main components you’ll need:
- Good Olives: Use black olives, green olives, or a mix of both. Kalamata olives are excellent for their robust flavor, while Castelvetrano olives are known for their buttery flavor and they balance the flavors well. Niรงoise olives can also be used for a milder taste. In any case, be sure the olives are pitted thoroughly!
- Capers: These tangy flower buds add tartness to olive tapenade. Non-pareil capers are the best choice for their intense flavor. I do like to rinse them because the dip is already loaded with salty briny flavor with both olives and capers in the mix.
- Olive Oil: The best flavor comes from good quality extra virgin olive oil. This not only provides a glossy finish but also helps bind the ingredients together into a smooth mixture.
- Lemon Juice and Zest: Fresh lemon juice and a bit of lemon zest brighten the dish, balancing the salty flavors of the olives and capers.
- Garlic Cloves: Fresh garlic will add depth to the tapenade, although granulated garlic powder can be a quick substitute.
- Herbs and Spices: Fresh mint is my go-to for any olive dish because it’s such a favorite in Lebanese cuisine, but fresh basil leaves or fresh thyme are delicious too.
- Optional:ย Anchovy Fillets, sun dried tomatoes.ย Adding one or two anchovy filets or sun dried tomatoes enhances the umami flavor, giving great complexity and flavor to tapenade.
How to Make Tapenade
Here’s my easy olive tapenade recipe that comes together quickly and easily!
- Combine Ingredients: In the bowl of a food processor–I use a mini processor for this–add the olives, capers, fresh garlic (or garlic powder), lemon juice, and fresh mint. (add the anchovies and/or sun dried tomatoes here, if using)
- Process: Pulse the mixture until finely chopped, but still slightly coarseโmaintaining some texture is key.
- Add Olive Oil: With the processor running, gradually pour in the olive oil until the tapenade smooths out some but still retains a coarse texture.
- Taste and Adjust: Taste and adjust seasoning as necessary, adding fresh herbs or a little black pepper for extra flavor.
- Serve: Serve the tapenade right away, or transfer it tapenade to a bowl, cover it with a thin layer of olive oil, and place it in an airtight container. Chill for up to a day or longer for improved flavor). Serve at room temperature.
Serving Suggestions
A great olive tapenade is incredibly versatile and can be enjoyed in many delicious ways. Here are some of the best ways to serve tapenade:
- As a Dip with pita chips, veggies, crostini, crackers.
- Add it to Pasta: Toss tapenade with warm pasta for a quick and flavorful dish. The briny flavors will elevate the pasta for a simple but delicious meal.
- With Grilled Meats: Tapenade pairs so nicely with grilled or roasted meats of any kind–try it with chicken, lamb, or fish. Serve alongside or on top.
- On Sandwiches: Use tapenade as a sandwich spread to elevate a wrap or pita pocket. It pairs well with turkey, ham, and especially with a vegetarian sandwich filled with roasted red peppers, fresh basil, and Parmesan cheese.
- In Salads: Stir a spoonful of tapenade into salads for added flavor. It can enhance a simple green salad or work wonderfully in a Mediterranean-inspired salad with feta cheese, cucumbers, and tomatoes.
- For Cheese and Charcuterie Boards: Tapenade is a natural addition to boards. It complements creamy cheeses and can balance out stronger, sharp cheese flavors. Include tapenade on charcuterie boards for a burst of flavor paired with cured meats, olives, and pickled vegetables.
More Recipes with Olives
Give your hummus the olive treatment with my Olive Hummus recipe!! The olives nestle atop a silky dollop of hummus.
Every Mezze (small plates) features olives! Check out my Lebaneseย Mezze Platterย for details on how to create a beautiful mezze.
Myย Olive Bread recipeย makes a loaf with a perfectly crusty exterior and soft interior, studded with olives.
Olive Salad mixes beautiful green and black olives with tomatoes and more. So delicious.
Olive Tapenade Recipe
Equipment
Ingredients
- 1 1/2 cups pitted olives, mix of kalamata and green olives
- 1 tablespoon capers, drained and rinsed
- 2 cloves garlic
- 5 leaves fresh mint, plus more for garnish
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
Instructions
- In the bowl of a food processor, add the olives, capers, garlic, mint, and lemon juice. Pulse several times, until the olives are finely chopped.
- Add two tablespoons of the olive oil and pulse briefly, until combined but still with some texture (not completely smooth). Spoon the tapenade into a serving dish, drizzle with olive oil and garnish with more mint, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
